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CHEF
Pushkar Marathe
A
World of Flavor in Our Backyard
BY DARIEN DAVIES
ome people search their whole life for their career or life path. What should I do, who should I be?
James Beard nominated Chef Pushkar Marathe was born into a life of food, so it was always clear to him that food would be his life. While he is certainly the lucky one, we, too, are the lucky receivers of his delicious culinary path.
“I have been fond of cooking since childhood. I would watch my mom and grandmother cook for our family and was always curious about the steps of cooking, how a recipe developed along the way, so it was an easy career choice,” said Pushkar, 39. “I always wanted to be a chef/restauranteur. The idea of running and owning a restaurant, creating a concept, writing the menu, designing every detail keeps me pushing, and it’s a lot of fun. It is the smile on people’s faces when they’re eating your food; each smile always makes me happy.”
It is the smile on people’s faces when they’re eating your food; each smile always makes me happy.”
His culinary journey might have started at home, but it has taken him across the world and then some. He was born in Nagpur, India, but continued to stamp his passport starting at age 20, where he began his culinary training in Switzerland before embarking on a decades-long exploration of international cuisine. But, it wasn’t until he landed his first job in the States at 3030 Ocean in Fort Lauderdale that he started to connect the permanent culinary dots.
“I was fortunate to be mentored by Dean Max. I went on and opened several restaurants for Dean around the country and in the Caribbean, but always somehow stayed connected to South Florida,” Pushkar said. “And there are all the amazing tropical fruits growing in South Florida — important for the cuisine I wanted to cook — that helped make the decision easier. After our son was born, my wife Nicole and I wanted to move closer to my mother-in-law, who lives in West Palm Beach, to be closer to family. I feel we are where we were meant to be.”
This is what makes Pushkar’s restaurants so stellar. They envelope everything a diner is interested in enjoying. On top of that, it’s also about educating the community that Indian food is welcoming to everyone.
“Our cuisine at Ela Curry & Cocktails is regional Indian cooking. Indian cooking doesn’t have to be spicy, and Indian food does not equal curry. There is so much more to Indian cuisine,” Pushkar said. “Curry literally means a blend of a lot of different spices; there is no one spice called curry. Indian food is all about flavor and textures. Basically, it’s a party and a lot of fun.”
Mouth party all around. Pushkar’s desire to bring his Indian/worldly cuisine to Florida is not only allowing him to share his heritage with us but also to add power to our palate. Years ago, he partnered with Andy Dugard at Meat Market Palm Beach when he was chef de cuisine, and Andy was the general manager. They became great friends and eventually business partners, sharing a love for unparalleled cuisine and hospitality.
“It’s important for me to bring Indian cuisine to South Florida because I want to share my heritage and the amazing flavors and delicious food from India,” Pushkar said. “I want our guests to know that Indian food is more than a curry, and it’s one of the most complex yet very simple cuisines. And nourishing! There is no better way to showcase your culture than cooking the food.”
The team currently offers three unique restaurant experiences in Palm Beach Gardens. Stage Kitchen & Bar is focused on globally inspired, flavor-forward cuisine and reflects Pushkar’s travel experiences around the world. Ela Curry & Cocktails is where they celebrate regional Indian cuisine that showcases a lot of different techniques and dishes. Their newest concept is Mango Mercado, where they have market-based foods along with a wide variety of wines.
Next to launch is Stage Kitchen & Bar’s second location, set to open in Boca Raton this February. While it might be the newest location for the group, Pushkar says there’s always a new concept brewing. Spice is life, and lovely as ever, thanks to the Pushkar team.
@pushkarry
@stagekitchen
@elacurryandcocktails
@mangomercado
Buccan
Palm Beach’s Most Approachable Restaurant
BY AVA BOURBEAU
If Palm Beach residents had a neighborhood “go-to,” we imagine Buccan would be it. The American eatery has been credited with revolutionizing the dining scene on the island, and yet, it maintains its humble nature.
“With Buccan, our main priority always was, and still is, to serve exceptional cuisine in a warm, welcoming atmosphere. Sophisticated in substance and service yet relaxed in attitude. Our menu was once described as ‘world casual,’ and I think that still fits. We utilize techniques, tools and flavor combinations from all over the globe, sourcing the best ingredients we can find, and the small plate format encourages sharing, camaraderie and community. We always wanted it to feel like a neighborhood restaurant; that will always be just as important to us as upholding our culinary standards,” said Clay Conley, executive chef.
PHOTO BY DUSTIN WRIGHT
PHOTO BY IN HOUSE CREATIVE
It’s this welcoming energy that draws in sandy beachgoers — though we do suggest showering off any sand — and buttoned-up executives alike. Of course, it’s the food that keeps them coming back.
Inspiration for the innovative dishes on Buccan’s menu starts with ingredients and emphasizes sourcing the best on the market. “Ingredients inspire me. That’s why our menus are focused on produce that is in season and native to the region. After more than 12 years in the market, we’re grateful Buccan has become a place where people come to not only enjoy their favorite dishes, but also to try something new and innovative. The menu is ever evolving,” Clay said.
PHOTO BY DUSTIN WRIGHT
PHOTO BY IN HOUSE CREATIVE
“
The vision for Miami is the same as in Palm Beach… a warm, welcoming, neighborhood place.”
First timers should try a classic like the Short Rib Empanadas or one of the vegan dishes. As a vegan himself, Clay shared that plantbased dishes are some of his favorites to dream up. “It is super gratifying to use plants in creative ways to produce something surprisingly complex for guests,” Clay said.
Buccan may run the corner, but it is flanked by its sister establishments: Imoto (“little sister” in Japanese) and Buccan Sandwich Shop. Diners not satisfied with that hat trick should know that the family also extends just over the bridge with Grato and a second Buccan Sandwich Shop in West Palm Beach.
Clay, along with partners Sam Slattery and Oliver “Piper” Quinn, have also announced an exciting new venture for later this year.
Coral Gables will be the location of a new restaurant conglomerate made up of all three Palm Beach staples. Buccan, Imoto and Buccan Sandwich Shop will occupy 9,600 square feet on the ground floor of a new construction building at 100 Miracle Mile.
Each restaurant will have its own entrance, all under one roof. Diners will find an exhibition kitchen open to a chef’s table, a “living room” lounge, and spacious dining room inside Buccan’s portion. Imoto will feature a sushi bar, dining room and a cocktail bar. Buccan Sandwich Shop will maintain its casual nature with a pickup window and limited seating for order pickup waits.
“The vision for Miami is the same as in Palm Beach… a warm, welcoming, neighborhood place. Exceptional cuisine and service, enjoyed in a casually sophisticated ambiance. Buccan is lively and energetic, Imoto is sexy and intimate, and the Sandwich Shop is just damn good,” Clay said.
Definitely something for which to leave our Palm Beach County bubble.
350 S. County Road, Palm Beach @buccanpalmbeach
PHOTO BY BUCCAN
PHOTO BY DUSTIN WRIGHT
Diners, iners, &Diners
A GUIDE TO PALM BEACH COUNTY DINERS
BY CAROLINE NORDHEIM
Center Street Nook
Local to Jupiter, Center Street Nook is the perfect diner to get your daily dose of caffeine and a delicious meal. When you walk in, you’re greeted by loyal regulars, the sizzle of bacon, and probably some drool sneaking out of your mouth. Center Street Nook has been Jupiter’s go-to spot since opening in 2009. Their quick service and drive-thru option are great when you need a quick stop, but the cozy atmosphere makes the local gem a wonderful sit-down place to bring friends and family.
What to Order:
You can’t go wrong with their house specialty of coconut French toast, or a known favorite, the Philly cheesesteak.
223 Center St., Jupiter
thecenterstreetnook.com
SurfSide Diner
SurfSide Diner brings the casual Florida vibe to dining. This charming place in sunny Palm Beach welcomes good weather with its outdoor seating options and is a short walk to the ocean. The diner offers a wide variety of classics with their unique take on diner favorites.
What to Order:
Along with the fan-favorite Eggs Benedict, the SurfSide Diner features a twist on the dish known as the Palm Beacher, which has a French béarnaise sauce and smoked salmon. If you prefer the lunch part of a brunch, then you’re in luck with favorites like fish tacos featuring mahi-mahi or their pulled chicken melt made with avocado and tomatoes.
314 S. County Road, Palm Beach surfsidediner.com
Howley’s Diner
Get ready to pick a song on the jukebox because Howley’s will make you feel nostalgic for their ‘50s-inspired interior. With its grand opening in 1950, the diner has kept its timeless look, becoming a popular family-friendly spot. Perhaps the only thing upstaging the outdoor mini golf course in front of the diner, is the menu.
What to Order:
Howley’s is known for their comfort food that gives the feeling of home cooking, with dishes like their southern Benedict or Momma’s hot cakes. A classic favorite is their eggs scrambled with sausage gravy instead of hollandaise.
4700 S. Dixie Highway, West Palm Beach @howleyswpb
Lighthouse Diner
Named after its historic location in the Jupiter Inlet, the Lighthouse Diner dates back to the early 1950s. It closed in March 2009 after the owner’s passing, but once his three sons saw it had become a part of the community, they decided to give it an updated interior for a grand reopening in 2014. The diner’s nautical theme also holds some history, lined with posters of current events and popular movies when it first opened. Their menu also reflects their ocean inspiration, a popular dish being their fresh shrimp and pineapple wrap.
What to Order:
For breakfast, their breakfast burrito is a must-try because of their homemade sausage tossed in with scrambled eggs, diced peppers, pico de gallo, and fresh mozzarella, which is then tightly wrapped into perfection. The Lighthouse Diner has various dishes, from their brisket southern dip to their “hungry man” breakfast dish, that will make you feel like part of the family.
1510 US-1, Jupiter
@lighthousediner
Sande’s Restaurant
This Delray hometown diner has been a local favorite for 39 years. Their cash-only payment accompanies their old-fashioned atmosphere, but they have an ATM in the restaurant for those of us who see it passing by.
Nick’s Diner
What to Order:
They are known for their crunchy French toast, made in house with Captain Crunch cereal, to add flavor to the traditional meal. Sande’s is also known for its homemade turkey, which they slow roast in house, and is the star in multiple dishes. However, you can never go wrong with their traditional breakfast of fluffy pancakes, sunny-sideup eggs, and some bacon.
1717 N. Federal Highway, Delray Beach
Nick’s ‘50s Diner is bringing back the ‘50s with their retro aesthetic and old-school atmosphere. The diner features all the classic groovy staples, such as the red cushioned booths, checkered print floors, and lit-up neon signs. This familyowned diner has been in business for 38 years and never fails to take you back in time with great food.
What to Order:
We’d recommend the breakfast burger, which is a cheeseburger done to your liking, then layered with freshly-cooked bacon, and topped with an egg. Best of both worlds.
1900 Okeechobee Blvd C9, West Palm Beach nicks50diner.com
BREWS
With all our beers brewed inhouse and an extensive selection of bourbons and spirits, we have the perfect pairing to complement any meal.
BITES
Our menu is designed by our executive chef to take you on a flavor journey inspired by dishes from all around the world.
BEATS
At Crazy Uncle Mike's, we believe that the beats should always be something you can rock out to. Check out our calendar for upcoming shows.
A founding member and now partner at Crazy Uncle Mike's, crafts signature dishes using fresh, local, and seasonal ingredients. With years of experience honed at renowned Florida kitchens like JEY Hospitality Group, 32 East, and OTC Brickell, Chef Tara expresses her creativity through food, delighting guests with every dish.
Have Your Cake and Eat it Too
BY HALEY DOCKENDORFF
PHOTOS BY ALEX CELIS
KAYLA YOUNG AND HER LIL CAKES
Two years ago, West Palm Beach native Kayla Young shared the first photo of a decorated cake she had baked. She never imagined it would be the door to a new career.
“I was never one to be in the kitchen; didn’t think of myself as the baking type,” Kayla told us.
Kayla grew up training to join a professional ballet company and become a dancer. After an injury left her hanging up her pointe shoes, she also spent some time cheering in the NFL for the Miami Dolphins 2017-2019 seasons. However, a serendipitous Instagram post sent her toward a new medium to channel her creativity into: baking. After she posted that first cake, multiple friends reached out about placing an order.
“I thought to myself, ‘Wow, really? I can sell these cakes?’” Kayla said, “Over the next couple of months, I was baking almost every day, before and after my nine-to-five.”
Kayla continued to make and sell cakes out of her home as a side hustle for a year until she quit her full-time job and became her own boss “to make her dream a reality.” Kayla is now the proud owner of the Lil Cake Club, a cake studio and kitchen located in West Palm Beach. The self-taught baker has amassed a following of more than 50,000 on her Instagram page, @lilcakeclub.
“Social media was my pastry or culinary school,” Kayla said. “I spent hours and hours researching and playing with different recipes until I found one that truly hit the mark. Lots and lots of trial and error.”
These cakes aren’t just your run-of-the-mill bakery sweets. Lil Cake Club offers fully customizable cakes, from shape, flavor, color, toppings, piping patterns, and messages. Kayla’s designs offer a vintage-inspired style with her own unique twist. Heart-shaped cakes piled high with buttercream frosting, birthday cakes with disco balls and bows, and even three-tiered monochrome cakes flood her Instagram page.
“
I am a perfectionist; my No. 1 goal is to create a smile on a customer’s face.”
“I am known for creating the satisfying start-to-finish process videos that have done extremely well for my social media growth, which is my main source of advertising,” she added.
Her videos attract thousands — even millions — of viewers. Her meticulous piping and frosting skills create aesthetically pleasing content for customers and admirers alike. Depending on the size and style of the cake, it can take up to four hours to create a finished product.
“I am a perfectionist; my No. 1 goal is to create a smile on a customer’s face,” Kayla said.
Different cake flavors you can choose from include vanilla, chocolate, funfetti, red velvet, and even gluten-free vanilla and chocolate options. You can add fillings like fresh strawberries, Nutella, Oreos, and peanut butter. She also gives the option of fully customizing your cake color, including base and piping colors. If you’re not the creative type yourself, she has a selection of cake designs to choose from.
Of course, Kayla makes her own birthday cakes, as well as cakes for all her close friends and family. What started out as a fun weekend activity for Kayla has now turned into a blossoming career in just two years; she says baking has become part of her lifestyle.
“I now know what they mean when they say, ‘Do what you love, and you will never work a day in your life,’” Kayla added.
@lilcakeclub
What The Chef Eats
If you scope out the menu and decide what you’re ordering before even stepping foot in a restaurant, you’re going to like this.
Our “What the Chef Eats” series has always been a favorite of ours because we like to get information straight from the source. For the Food Issue, we figured we should squeeze as much goodness in as we could by asking a few local chefs about their go-to dishes to enjoy off their own menus.
Let’s dig in.
Chef Suzanne Perrotto
Rose’s Daughter, Brulé, and The Pantry
1. What is your go-to/favorite dish to eat?
My favorite dish is the Bolognese with Papa Del pasta. The pasta is made from scratch from cage-free egg yolks, and the sausage is made in house, which is a key ingredient to the sauce itself.
2. How is the dish prepared?
Bolognese is made from a mirepoix of carrots, onion, and celery, with a traditional San Marzano tomato sauce that we make from scratch. In addition, we add our house-prepared sausage, veal and beef.
3. What should we know about the dish?
We slow roast the meat combined with the vegetables and deglaze with port wine. In addition to that, we add our Demi-glace and fresh herbs. We cook it for 12 hours at a low temperature. We finish it off with a cream reduction.
4. Do you have any not-on-the-menu changes you make to the dish?
When I have it myself, I like to add extra Calabrian chili.
200 NE Second Ave., Delray Beach @brule.bistro
Chef Frank Murgio
Little Moir’s Food Shack
1. What is your go-to/favorite dish to eat?
The bao buns are my go-to.
2. How is the dish prepared?
They are prepared either with pork belly, shrimp, or chicken, seasoned with spices, pickles and carrot, jicama, sliced jalapeño and mint.
3. What should we know about the dish?
The bao bun is light and airy like eating a cloud. We also like to use the bao buns as a special.
4. Do you have any not-on-the-menu changes you make to the dish?
We have a new smoked “Sweet Charlie,” so the bao bun is a great vessel for smoked meat, especially duck.
My favorite dish to eat is any soup that’s on the menu at Oceano. The flavors are always complex and always perfectly balanced. I especially love the corn soup and the tomato-watermelon gazpacho.
2. How is the dish prepared?
We change our menu often and even though it might be the same soup, the garnishes and other components usually change.
3. What should we know about the dish?
Chef Jeremy [chef, co-owner, and husband] has often been referred to as “The Soup Whisperer.”
4. Do you have any not-on-the-menu changes you make to the dish?
Sometimes I add a different garnish depending on what we have in house.
512 Lucerne Ave., Lake Worth Beach @oceanokitchen
Chef Vinny Trupia Guanabanas
1. What is your go-to/favorite dish to eat? Lemon butter fish.
2. How is the dish prepared?
Dredged in a light cornmeal breading, sautéed, finished with garlic butter and a squeeze of lemon.
3. What should we know about the dish?
All the fish at Guanabanas is sourced from the state of Florida: Jupiter, the Keys, the West Coast, Space Coast, and the Panhandle. We’ve been doing it since 2008. The cornmeal breading, we get from Missouri. It’s a nice light dish, and it lets the fish be the star.
4. Do you have any not-on-the-menu changes you make to the dish?
Not at all. This one has been on and off the menu since we opened.
960 N. Highway A1A, Jupiter @guanabanasrestaurant
Swank Table Dinner
A NIGHT OF FLAVOR, COMMUNITY, AND CULINARY EXCELLENCE
BY DUSTIN WRIGHT
The drive out to Swank Specialty Produce in Loxahatchee is just long enough to build anticipation for the night ahead. We arrived around quarter past four, greeted by a light breeze and temperatures in the high 70s.
Tonight’s theme was Día de los Muertos, promising some mouthwatering Mexican cuisine crafted by some of South Florida’s best chefs. No, I didn’t paint my face like a few other enthusiastic guests, but I did commit to wearing all black — close enough, right?
One of the best aspects of Swank Farm Dinners is the way the evening is broken into phases. It transforms the night into more of a culinary adventure than just a sit-down meal. >>
“My favorite part of the dinner is meeting new guests for the first time. By the end of the evening, they leave feeling overwhelmed in the best way—blown away by the experience. Most first-time guests don’t know what to expect, and their expectations are far exceeded. And of course, dessert is always a highlight for me,” Jodi Swank, co-owner of Swank Specialty Produce, shared with us.
The welcome area set the tone with a mariachi band, keeping things lively, paired with light bites and cocktails. A classic daiquiri and mezcal margarita were on offer, so naturally, the mezcal won out. Pro tip: if you’d like another before moving on to the next location, bring your first drink to the back of the line and sip it respectfully while you wait for round two. After all, Spred the Dub was performing live at this dinner, and staying hydrated (or… mezcal-ed?) felt like the responsible choice.
After a few words from Jodi about the night’s event, we were herded — yes, like cattle — to the next phase of the evening. As the line moved, tables filled with canapés began to appear. Each chef had their chance to shine, presenting their creations in perfectly curated, bite-sized forms. Picture a one-bite Caesar salad made with Swank lettuce and topped with caviar or a tangy shrimp aguachile. Oh, and did I mention the glass of bubbly waiting at the end of the line? Time to say goodbye to that mezcal marg.
A cluster of high-top tables gave us a chance to test out the canapés while mingling. Once we’d had our fill (of both food and small talk), it was time for the main event: a five-course plated dinner beneath Swank’s rustic pole barn. After a short wait, we were escorted to our table, greeted by chips and an array of salsas — a thoughtful touch to keep us occupied while deciding which beverages to gravitate toward next.
The barn’s perimeter was dotted with vendors and beverage booths, offering everything from coffee trucks to craft beer on tap. A selection of wines curated by sommelier Jon Wine? Check. More mezcal margaritas? Sadly, those ran out (partially my fault).
By now, Spred the Dub was jamming, encouraging guests to make some questionable decisions — which, judging by the crowd, were fully embraced. One standout feature of Swank dinners is the elevated stage setup. The live band performs on one platform while the chefs work their magic on another, just below. It’s a fitting tribute to the ingredients and the culinary masterminds behind the meal.
And speaking of the meal, let’s dive in. Each of the five courses was helmed by a different chef, showcasing their unique take on the evening’s theme. The first course, Pork Pozole Rojo, was prepared by Chef Jon Sarmiento, Swank Farm’s resident chef. The rich, hearty soup set the tone for what was to come. Next, Chef Jobani Ralac-Cristal from A’lu in Boynton Beach presented Chicken Mole served with
Swank’s seasonal vegetables. The mole was perfectly balanced, and the chicken was melt-in-your-mouth tender — easily one of my favorites of the night.
Chef Johnny Demartini from Ravish in Lantana broke things up with a flavorful beef barbacoa tostada, paving the way for the main course. Swank Pork was the centerpiece of Chef Eddie Lara’s maincourse dish. The chef and founder of The Wolf of Tacos in Miami paired the succulent pork with a bright and savory mole verde made from Swank greens, accompanied by seasonal veggies and Mexican red rice. The green mole was a standout, and the pork delivered in every way.
“We love inviting both local and national chefs to the farm each season. Many of them use our produce throughout the year. The chefs really enjoy cooking in a rustic, open-air setting with lots of fire. Guests love watching them in action, and it gives 200 people the opportunity to visit their restaurants in the future,” shared Jodi.
At this point, you’d think dessert would be an afterthought. Think again. Enter pastry Chef Anna Ross, owner of Anna Bakes, standing before a sea of churro cheesecakes getting their final touches. After a closer look and a few photos, I knew resisting was not an option. After signing myself up for tomorrow’s gym class (mentally, at least), I gave in and savored every bite.
The night ended with a dazed sense of satisfaction as if we’d all conquered a culinary rite of passage as a table. Swank Farm yet again delivered not just a dinner but a beautifully orchestrated evening — one I’ll happily return for, mezcal margaritas or not.
Upcoming Swank Table Dinners will run throughout season and include themes such as a tribute to culinary legend Alice Walters, an ‘80s pajama party with caviar and champagne, a CBD-infused evening, and many more.
14311 N. Road, Loxahatchee @swankspecialtyproduce
Contemporary Fomagerie & Grill
Formerly The Wine Room, The Wine & Spirits Kitchen now features a spacious layout, refined ambiance, and elevated offerings.
Expanded Dining & Culinary Excellence
Enjoy a refreshed, comfortable space perfect for intimate dinners or lively gatherings, paired with Chef Blake Malatesta’s menu of premium steaks, fresh seafood, and innovative dishes.
Unparalleled Wine & Spirits Selection
Enjoy 170+ wines on tap with perfectly preserved pours, including rare and toprated picks curated by expert Jim Hepple.
Artisan Cheese & Charcuterie
Savor premium selections curated by Maître Fromager Max McCalman, adding timeless charm to your experience.
Speakeasy
Step into a hidden gem, where the ambiance is as smooth as the dining and the cocktails. Secretly exceptional..
